Thai Crab Omelette Recipe

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This Thai crab omelette recipe features tender crab meat perfectly wrapped in a crispy, golden egg. It’s a classic street food option in Bangkok, Thailand that’s quick and easy to cook at home!

Thai crab omelette on a green plate with a side of jasmine rice, chili sauce, fresh lime, herbs, and vegetables.

Tip: Try kai jeow moo sab (with ground pork) or fragrant acacia leaves egg for more tasty Thai omelets!

Jay Fai in Bangkok

This dish takes inspiration from Bangkok’s famous street food chef, Jay Fai. Known for her generously stuffed omelettes with a crispy exterior and fluffy interior, she earned a Michelin star for her legendary crab omelet!

About this recipe

This recipe is so great because it’s super easy to get that signature crispy, golden outside while keeping the inside light and fluffy. The secret to that perfect exterior is simply deep-frying the egg!

Close-up of a Thai crab omelette on a green plate with fresh lime, herbs, and carrots.

This recipe uses fresh crab meat, but frozen or even crab sticks work just as well, so you can easily make it with what you have on hand. The big chunks of juicy crab meat folded into the egg will remind you of something you’d order at a Thai restaurant!

If you love recipes with crab, make sure to bookmark this tasty crab curry for later!


I like to serve this crab egg with a little hot sauce on the side for a spicy kick and some jasmine rice to make it a more filling meal. Whether it’s for breakfast, lunch, or a light dinner, this dish is simple, flavorful, and perfect for any day of the week!


Ingredient notes

You can find all the ingredients at Asian markets or Asian grocery stores. For precise measurements, check the recipe card at the end of this post.


  • Eggs
  • Crab meat – Use fresh or frozen crab meat, such as dungeness or blue crab, or even imitation crab.
  • Golden mountain sauce – A salty, umami-rich seasoning similar to soy sauce but with a deeper flavor, a staple in Thai cuisine. (Get it on Amazon.)
  • Garlic
  • Oil – Use a neutral oil with a high smoke point like vegetable or canola oil.
  • Coriander or green onions (optional) – For garnishing.

How to make crab meat omelette

Step 1: In a bowl, crack the eggs and add golden mountain sauce. Whisk until fully combined. Be sure to beat the eggs well to introduce air, which helps create a fluffy omelette.

Whisked eggs in a green bowl with a fork, next to fresh crab meat and chopped garlic on a banana leaf.

Step 2: Gently stir in the crab meat and garlic. Mix lightly to keep the meat intact.

Fresh crab meat mixed with whisked egg and garlic in a green bowl.

Step 3: Heat a generous amount of oil over medium-high heat in a non-stick skillet or wok. You want enough oil to cover and deep-fry the omelette. Once the oil is hot, gently pour the egg and crab mixture into the center of the hot oil.

  • For the Bangkok-style rolled omelette: Lift one side with a spatula and roll it towards the center, layer by layer, to create a thick, rolled shape. Cook until golden and crispy, then carefully lift the omelette out to drain on a paper towel.
  • For a simpler approach: Just deep-fry the mixture as one large omelette without rolling, flipping once to cook evenly.
Crab omelette frying in hot oil.

Serve: Garnish with freshly chopped coriander or green onions. Pair it with jasmine rice, a side of chili sauce, and a squeeze of lime juice, if you like.

What to do with leftovers

  • Storing: Keep any leftover omelette with crab in an airtight container in the fridge for up to 2 days.
  • Reheating: For the best texture, reheat in a non-stick pan over low heat to restore the crispy outside.

More delicious Thai egg dishes to try

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Thai Crab Omelette Recipe

Thai crab omelette served on a green plate with fresh herbs, lime, sliced carrots, and chili sauce.
Try this Thai crab omelette recipe for a quick and easy meal! Inspired by Jay Fai's popular Bangkok street food dish and ready in just 20 minutes.
Praew
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Thai
Course Breakfast, Main Course, Side Dish
Serving Size 1

Ingredients

  • 3 eggs
  • 7 oz crab meat
  • 0.5 tbsp golden mountain sauce (see notes)
  • 1 clove garlic (minced)
  • oil (for deep-frying)
  • coriander (optional, chopped, for topping)
  • green onions (optional, chopped, for topping)

Instructions

  • In a bowl, crack the eggs and add golden mountain sauce. Whisk until fully combined. Be sure to beat the eggs well to introduce air, which helps create a fluffy omelette.
    3 eggs, 0.5 tbsp golden mountain sauce
  • Gently stir in the crab meat and garlic. Mix lightly to keep the meat intact.
    7 oz crab meat, 1 clove garlic
  • Heat a generous amount of oil over medium-high heat in a non-stick skillet or wok. You want enough oil to cover and deep-fry the omelette. Once the oil is hot, gently pour the egg and crab mixture into the center of the hot oil.
  • For the Bangkok-style rolled omelette: Lift one side with a spatula and roll it towards the center, layer by layer, to create a thick, rolled shape. Cook until golden and crispy, then carefully lift the omelette out to drain on a paper towel.
    For a simpler approach: Just deep-fry the mixture as one large omelette without rolling, flipping once to cook evenly.
  • To serve, garnish with freshly chopped coriander or green onions. Pair it with jasmine rice, a side of chili sauce, and a squeeze of lime juice, if you like.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Golden mountain sauce – A salty, umami-rich seasoning similar to soy sauce but with a deeper flavor.
Calories: 607kcal | Carbohydrates: 2g | Protein: 53g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 574mg | Sodium: 1847mg | Potassium: 599mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 761IU | Vitamin C: 15mg | Calcium: 171mg | Iron: 4mg

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